Procedure: Season and grill chicken and set to the side. In a skillet combine flour and butter and make a dark roux, set aside. Cut all vegetables and proteins appropriately. In a soup pot add in olive oil and saute vegetables. Add in gumbo file and cayenne. Cook for 4-6 minutes. Add in chicken, sausage and brown stock. Add in bay leaves. Once the soup is boiling add in roux to thicken. Once it is thick add in shrimp, craw meat, and okra. Adjust seasonings and serve with white rice and green onions. Enjoy!